Tuesday, November 15, 2011

autumn superfoods curried quinoa

I've gained some weight lately. It wouldn't bother me, but it seems a beer belly drains a lot of of my energy. So, I'm back on the workout wagon. I don't do dieting (don't deny me the delicious foods I want, dagnabbit!), but I have been keeping an eye on portion size, and how nutritious my meals are. Since my main goal is to have more energy, I am always on the lookout for "Super Foods" (dooo dooo do dooooo *triumphant trumpet*).

Super Foods are those with lots of good stuff packed into them... vitamins, nutrients, fiber and junk. Greens, whole grains, beans, orange stuff, salmon, nuts (giggle), blueberries, garlic (yay!).... the lists around the Internet vary, but you can get a good idea. I went and got a bunch of these super foods, ones appropriate to the season... kale, butternut squash, chick peas, quinoa... and put 'em all together in one giant batch of food so that I can eat for lunches for the rest of the week.

Since I was making so much, it had to be good, and something I wouldn't get sick of eating for a few days. I've been craving Indian food big time since the weather has started getting colder, so I used curry powder to give this dish lots of comforting, bold flavor.

Seriously, this recipe is tasty and filling, but makes ALOT. It's easy to cut in half, though.

Autumn Superfoods Curried Quinoa

-2 lbs. butternut squash, peeled, seeded & cut into 1-inch cubes
-2 15 oz. cans chick peas, rinsed & drained
-5 cloves garlic, minced
-3 shallots, chopped fine
-3 Tablespoon spicy curry powder, divided
-2 teaspoons cumin
-1/2 teaspoon smoked paprika
-1/2 teaspoon ground ginger
-1/2 teaspoon cayenne pepper
-1/2 teaspoon coriander
-2 Tablespoons olive oil
-salt & pepper
-2 bunches kale, washed and chopped
-3 or 4 cups chicken stock
-2 cups uncooked quinoa, rinsed
-1/2 cup raw pepitas, toasted (plus more for garnish)
-shredded carrot for serving
-Greek yogurt for serving

Preheat oven to 450ºF. In a large glass casserole dish, toss the squash, chick peas, garlic and shallot with 2 tablespoons of the curry powder, the rest of the spices, salt & pepper and the olive oil. Cook in oven for 30-40 minutes, stirring twice during roasting.

Meanwhile, cook the kale in the chicken stock with a bit of salt for flavor. Bring kale and stock to a simmer, stirring and pushing down the kale so that it wilts evenly. Once it has all wilted, let it cook for about 10 minutes at a simmer. Drain, reserving the cooking liquid. Cook the quinoa according to directions of the package, using the kale cooking liquid and added water, with 1 Tablespoon of curry powder.

Once everything is cooked, fold it all together, including the pepitas, in a big bowl or pot until well combined. Serve with a dollop of yogurt and some shredded carrots.

Super food posts from the archives!
Sesame Chickpea Tofu Stirfry
Curried Chickpea Salad
Sesame Edamame Salad
Cashew Curry
Penne with Roasted Tomatoes and Beans
Miso Salmon with Daikon Slaw
Salad with Salmon and Potatoes
Radish Garbanzo Salad
Edamame Burgers with Wasabi Slaw
Salmon with Cilantro Gremolata

1 comment:

Jessica said...

That looks so tasty! Definately trying.